Name: Tart Dough and Prebaking
Ingredients: 3 c Flour; 3/4 ts Salt; 12 tb Cold butter cut into tablespoon pieces; 6 tb Chilled shortening cut into tablespoon pieces; 12 tb Cold water; 1 Egg,; lightly beaten; 1/2 c Grated Gruyere or Swiss cheese

Another way to determine true masculinity is to look to Jesus Christ. He is the perfect example of manhood. He showed us that real men are gentle and tender, especially with women and children. He showed us it is okay for real men to cry. He showed us that real men stay under control, but also demonstrate righteous anger. He showed us a real man is concerned with protecting the purity and innocence of others. He showed us a real man has the strength to resist the temptations of the world. He showed us how real men are men who take the initiative. And He showed us that real men are humble when the Lord Himself washed the disciples’ feet. Jesus Christ is our example of masculinity. And it is the awareness of our shortcomings in this area that drives us to Him for forgiveness and strength to rightly fulfill our responsibilities.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	New, Text, Import	1	Servings

INGREDIENTS

3	c	Flour
3/4	ts	Salt
12	tb	Cold butter cut into tablespoon pieces
6	tb	Chilled shortening cut into tablespoon pieces
12	tb	Cold water
1		Egg,; lightly beaten
1/2	c	Grated Gruyere or Swiss cheese

INSTRUCTIONS

In a food processor combine the flour with the salt. Process the butter and
shortening until they are cut into tiny pieces. Add 8 tablespoons of the
water and process until it comes into a ball. If it is dry, add water by
tablespoonfuls.
Turn the dough onto a board and press it into a round slab about 1-inch
thick. If it is not too hot, roll the dough out immediately. (easier to
handle) But if the fat is oozing out, then refrigerate for 2 hours at least
or overnight to relax the dough.
Gently flour your board and rolling pin. Roll dough out from the center
until it forms a circle about 1/2-inch thick; turn over and roll until a
little thicker than 1/8th-inch thick and 14-inches in diameter.
Roll the dough over a lightly buttered 12inch false bottomed tart shell.
Press the dough into the pan and trim the edges pressing up a border
1/2-inch wide. Fold that border back into the pan (it should not overlap
the bottom) and press it back into the sides of the tart shell so that you
are building up a double thickness of shell wall. Roll the rolling pin over
the top to trim off excess pastry and refrigerate for 30 minutes.
Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough
with foil or parchment and fill it with dried beans. Bake for 10 minutes.
Remove beans and bake 10 minutes longer. Paint the bottom of the shell with
egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to
really seal the bottom. Remove from oven and cool tart shell on a rack for
30 minutes before filling and finishing baking.
Yield: enough for two 8inch tart shells or one 12inch tart
Recipe By     :COOKING MONDAY TO FRIDAY SHOW # MF6712
Posted to MC-Recipe Digest V1 #285
Date: Thu, 7 Nov 1996 23:38:29 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Your life will have a purpose with the Saviour.”